How To make Murgh Musallam(Chicken Curry)
1 Chicken
1 Ginger piece, fresh
-(about 3/4 inch of -a ginger root) 14 Garlic cloves
-(or less) 1 lg Onion
1 Cinnamon stick
2 Brown cardamom pods,
-whole 4 Green cardamom pods,
-whole 1 Star anise, whole
-(use all 8 arms and -the seeds inside them) 14 Black peppercorns
-(or less) 8 Cloves (or less)
1 t Turmeric
1 t Red chili powder
-(or substitute fresh -red chilies, diced) 2 Green chilies
1/2 c Yogurt
1/4 c Oil (preferably ghee,
-if available) Salt to taste Coriander leaves, -fresh (optional)
Clean and joint chicken. If you don't like the skin, remove it. Mash the ginger into a paste (or chop finely) and mince the garlic. Heat oil in a large frying pan. Use "medium-high heat". Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. NOTES: * Chicken curry -- This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken * A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. * You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. : Difficulty: easy, though timing matters when cooking the onions. : Time: 20 minutes preparation, 1 1/2 hours cooking. : Precision: measure the oil. : Joseph Sotham <joseph@ubc-medgen.cdn> : University of British Columbia, Vancouver BC : It is better to travel happily than to arrive : Copyright (C) 1986 USENET Community Trust
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????️ Welcome to our kitchen, where we're about to embark on a culinary adventure with the mouthwatering Murgh Musallam Masala recipe! ????✨ In this video, we'll guide you step-by-step through the process of creating a masterpiece of flavors, bringing the essence of traditional Indian cuisine right to your home.
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Murgh Musallam | मुर्ग मुसल्लम | Modern Khansama | Sanjeev Kapoor Khazana
Buckle up chicken lovers because Modern Khansama is back with an amazing chicken recipe for you! Try this Royal Murgh Musallam, it is sure to leave you licking your fingers.
MURGH MUSALLAM
Ingredients
1.75 kilograms whole chicken, skinned and fat removed
A large pinch of saffron
2 tbsps screwpine essence (kewra)
¼ cup desiccated coconut
2-3 tbsps poppy seeds (khas khas)
3-4 tbsps chironji
2 tbsps coriander seeds
½ tbsp cumin seeds
1 inch cinnamon stick, broken
8-10 black peppercorns
2-4 cloves
6-8 green cardamoms
1½ cups yogurt
2 tbsps browned onion paste
1½ tbsps ginger paste
1½ tbsps garlic paste
2½ tsps red chilli powder
½ tsp turmeric powder
Salt to taste
1 cup chicken mince (keema)
8-10 almonds, blanched and peeled
7-8 hard boiled eggs, peeled
1 tsp cumin powder
1 tsp garam masala powder
2-3 tbsps fried onion + garnish
A few mint leaves
2-3 tbsps ghee
Refined flour dough for sealing
2 sliced hard-boiled eggs for garnish
Silver warq for garnish
Method
1. Soak saffron with kewra water and mix well. Prick the entire chicken with a fork. Apply the saffron mixture on the outside and inside of the chicken. Refrigerate to marinate for 30 minutes.
2. Heat a non-stick pan; dry roast desiccated coconut till it turns golden in colour, take it off the heat and transfer in a bowl.
3. Similarly, dry roast poppy seeds till lightly golden. Dry roast chironji and transfer to the same bowl.
4. In the same pan, add coriander seeds, cumin seeds, cinnamon sticks, black peppercorns, cloves, and green cardamoms. Dry roast till fragrant and add it to the same bowl. Let it cool slightly.
5. Add the roasted spices in a blender and add ½ cup water, blend to a fine paste.
6. In another bowl, add yogurt and the prepared paste. Add browned onion paste, 1 tbsp ginger paste, 1 tbsp garlic paste, 1½ tsps red chilli powder, turmeric powder, salt to taste and whisk well to avoid lumps.
7. In another bowl, place the chicken and apply the prepared marination properly. Refrigerate the chicken for 30 minutes.
8. Meanwhile for the stuffing, in a bowl, add chicken mince, salt, remaining ginger and remaining garlic paste and almonds. Chop 4-5 eggs and add into the same bowl.
9. Add remaining red chilli powder, cumin powder, garam masala powder along with fried onion, and hand torn mint leaves, mix well.
10. Coat the prepared stuffing over the remaining eggs Stuff the prepared mixture inside the chicken. Secure the chicken leg by inserting the bone underneath the skin or secure it using a thread.
11. Heat ghee in a handi, place the chicken along with the marination in it, sear on high flame till golden brown on all sides. Cover the handi with a lid.
12. Stretch the ready-made dough to seal the edges. Place a tawa under the handi and cook on low flame for 45 minutes to 1 hour.
13. Place the entire cooked chicken on a serving platter; pour in the cooked gravy on it.
14. Garnish with boiled egg slices, fried onion and a few mint leaves. Stick on silver warq on top and serve hot.
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Murg Musallam Recipe | Indian chicken curry
This is the dish for Festive season! Impress your friend and family by serving them with Murg Musallam.
The Murg Musallam was most famous at the grand dinner hosted by Sultan Muhammad Ibn Tuglaq in Delhi's Sultanate. This dish will make you DROOL. Full of royal flavours Murg Musallam is one of the most precious gifts of Mughal era chefs to Indian culinary world.
Now I have made it easy to execute this Legendary dish for you.
Recipe
Serves 3-4
The Murg Musallam was most famous at the grand dinner hosted by Sultan Muhammad Ibn Tuglaq in Delhi Sultanate. This dish will make you drool. Full of royal flavours Murg Musallam is one of the most precious gifts of Mughal era chefs to Indian culinary world.
2 tsp ginger and garlic paste
1 tsp red chilli powder
2 tsp garam masala powder
1 tsp dried fenugreek leaves
1 tbsp juice of a lemon
1 tsp salt
Sauce
2-3 tbsp vegetable oil/ghee
2 black cardamoms
4-5 cloves
2 inches of cinnamon stick
7-8 whole black peppercorns
2 bay leaves
2 tbsp ginger and garlic paste
1 tbsp coriander powder
1/2 cumin powder
2 tsp Kashmiri red chilli powder
1 tsp rose petals (optional)
2 tsp kewra water with a pinch of saffron strands(optional)
300g yoghurt
20 cashew nuts lightly fried in paste form
300g onions fried in coarse paste form
3-4 hard-boiled eggs
2-3 tbsp single cream
butter for basting
hot water or chicken stock as required
salt to taste